Food Safety Guide/Introduction

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I made this book because I felt that a lot of people don't know basic food safety and there are a large amount of illnesses caused by contaminated food registered by the CDC in America.

In Chapter One, I wrote about how to be careful not to cross-contaminate by poor storage and unwashed tools.

In Chapter Two, I wrote about cooking meats to an appropriate temperature before consumption.

In Chapter Three, I wrote about how to properly store items meant for consumption.

In Chapter Four, I wrote about common food safety myths.

I hope you learn a lot from this book.